Description
Fluffy cottage cheese pancakes topped with fresh strawberries, bringing a protein-rich twist to a classic breakfast favorite.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Fresh strawberries, sliced for topping
- Maple syrup (for serving)
Instructions
- In a bowl, mix together the cottage cheese, flour, eggs, milk, baking powder, sugar, vanilla extract, and salt until combined.
- Heat a non-stick skillet or griddle over medium heat.
- Pour the batter onto the skillet using about 1/4 cup for each pancake.
- Cook the pancakes until bubbles form on the surface, about 2-3 minutes.
- Gently flip the pancakes and cook the other side until golden brown, about 2-3 minutes.
Notes
Serve hot with fresh strawberries and a drizzle of maple syrup. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg